Scamorze allo spiedo- creamy scamorza cheese skewered onto rosemary stems, pan seared then served with marinated baby artichokes and Dulce’s Pickled Asparagus

A choice of one of the following:

Farfalline con pisselli e fave- small hand-made pasta butterflies tossed in a savory San Marzano tomato sauce with tender Viridian Farms peas, fava beans, lemon zest and fresh sheeps milk ricotta

or

Pasta alla chitarra con ragu d’agnello- fresh egg and semolina pasta cut on the traditional chitarra or “guitar” tossed with a classic ragu of Cattail Creek lamb and sweet peppers

Scapece di salmone alla vastese- a salad of wild Oregon Sockeye salmon that has been marinated in champagne vinegar, white verjus, saffron and aromatic vegetables served over baby spinach, sweet basil and Yukon gold potatoes

 Dentice e calamari in purgatorio- Line caught pacific rockfish and calamari sautéed in a spicy sauce of onions, white wine, tomatoes and dried chiles. Served with roasted Gale’s Meadow farms broccoli

or

Coniglio alla grigliata misti- Mixed grill of rabbit; tender loin skewered with house made rabbit sausage and kidney served with airy potato croquettes and caramelized baby fennel

or

Lombatine pepate e fiamma- inspired by a recipe in Anna Teresa Callen’s “Food and Memories of Abruzzo” Grilled Pepper and herb crusted strip loin steak flamed with strega liquor and served with a saffron risotto stuffed pepper and a raw zucchini and mint salad 

A choice of one of the following:

Formaggi - a selection of domestic and import artisanal cheeses with house made condiments  

or 

Dolci - a choice from a selection of our favorite desserts, including an Amaretto soufflé, zeppole - Italian cinnamon doughnuts with hazelnut gelato, local cherry bombe, and chocolate/espresso semifreddo

Fifty-five dollars per person

Information: 503-238-1464 or

info@genoarestaurant.com